Lagkagehuset (a Danish bakery chain) makes the most delicious ryebread with chocolate called “Chokorug”. Unfortunately it is not suitable for a low carb/LCHF diet as it contains both flour and honey/syrup. So with a lot of inspiration from not only Lagkagehuset but also from the Danish paleo chef Thomas Rhode I have attempted to make a low carb version of “Chocorye”.
75g flax seeds
75g sesame seeds
75g sunflower seeds
75g pumpkin seeds
50ml (1/2 dl) olive oil
1 tsp salt
100g of chocolate (70% or above)
Shelled chopped hazelnuts (lightly roasted)
Preheat the oven to 160C/325F/Gas 3
Grind sesame, flax, and sunflower seeds into flour in a blender, and tip into a bowl. Roughly chop the almonds and the chocolate, and add to the grinded seeds together with the whole pumpkin seeds. In a separate bowl whisk eggs, oil and salt together and then add to seeds. Mix it together and leave to rest for 5-10 minutes.
Once rested, roll into 12 pieces, the dough is quite wet, but should be able to stick together. Dip in the roasted hazelnuts and flatten them slightly. Line a tray with baking paper and place on the middle shelf in the oven and bake for about 20 minutes until they feel firm to the touch.